What non-acidic, non-acid, non-sulphide, non-oxide, non-ketone chemical[s] is
[are] responsible for the foul odors of over-fermented, over-aged, dry white
wine [*not* vinegar]?

"Curious" > wrote in message
om...
> What non-acidic, non-acid, non-sulphide, non-oxide, non-ketone chemical[s]
is
> [are] responsible for the foul odors of over-fermented, over-aged, dry
white
> wine [*not* vinegar]?

Curious,
I take the term "under-fermented" to mean some sugar remains in a wine, but
I don't know what you mean be "over-fermented."
I associate a decline in "fruit" character and perhaps a bit of oxidation in
"over-aged" wines, but I don't associate "foul" odors with old wines.
Could you rephrase your question?

Lum
Del Mar, California, USA

Lum ) wrote:

>"Curious" > wrote in message
. com...
>> What non-acidic, non-acid, non-sulphide, non-oxide, non-ketone chemical[s]
>is
>> [are] responsible for the foul odors of over-fermented, over-aged, dry
>white
>> wine [*not* vinegar]?

>Curious,
>I take the term "under-fermented" to mean some sugar remains in a wine, but
>I don't know what you mean be "over-fermented."
>I associate a decline in "fruit" character and perhaps a bit of oxidation in
>"over-aged" wines, but I don't associate "foul" odors with old wines.
>Could you rephrase your question?

>Lum
>Del Mar, California, USA


Maybe he's referring to ATA, the atypical aging defect, which shows
up in white wines as the scent of floor wax, varnish, dirty dish
rag, wet dog . . . ?

No one knows for certain yet what compounds are responsible for
these odors, nor exactly what causes it, though drought stress on
the wines seems to be implicated.

Dave
************************************************** **************************
Dave Breeden

"David C Breeden" > wrote in message
...
> Lum ) wrote:
>
> >"Curious" > wrote in message
> . com...
> >> What non-acidic, non-acid, non-sulphide, non-oxide, non-ketone
chemical[s]
> >is
> >> [are] responsible for the foul odors of over-fermented, over-aged, dry
> >white
> >> wine [*not* vinegar]?
>
> >Curious,
> >I take the term "under-fermented" to mean some sugar remains in a wine,
but
> >I don't know what you mean be "over-fermented."
> >I associate a decline in "fruit" character and perhaps a bit of oxidation
in
> >"over-aged" wines, but I don't associate "foul" odors with old wines.
> >Could you rephrase your question?
>
> >Lum
> >Del Mar, California, USA
>
>
> Maybe he's referring to ATA, the atypical aging defect, which shows
> up in white wines as the scent of floor wax, varnish, dirty dish
> rag, wet dog . . . ?
>
> No one knows for certain yet what compounds are responsible for
> these odors, nor exactly what causes it, though drought stress on
> the wines seems to be implicated.
>
> Dave

You may be right Dave. I keep reading and hearing about ATA, but I have no
personal experience (yet).
lum